Moist Lemon Yogurt Loaf Cake with Zesty Glaze: A Bright, Tangy Treat You’ll Crave

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There’s something about the bright aroma of fresh lemons that instantly lifts your spirits. Imagine pulling a golden loaf out of your oven, the zing of citrus in the air, and a delicate glaze slowly dripping down the sides. This moist lemon yogurt loaf cake isn’t just another dessert—it’s your go-to comfort bake when you need something cheerful, tangy, and utterly satisfying. Whether you’re hosting a brunch, looking for a sweet snack, or treating yourself to a late-night bite, this loaf fits the moment perfectly.

What makes this recipe even more special? You don’t need fancy equipment or hard-to-find ingredients. Just a mixing bowl, a loaf pan, and the magic of lemons and yogurt to make your kitchen smell like sunshine.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

What Makes This Lemon Yogurt Loaf Cake So Moist and Flavorful?

The Secret Behind the Perfect Texture

You might be wondering how a simple loaf cake can turn out so soft and moist without turning mushy. It all comes down to the ingredients and how they work together:

• Yogurt adds creamy richness and keeps the cake from drying out.
• Butter and oil work in tandem to give a balanced, moist crumb.
• Lemon juice and zest cut through the richness with a refreshing brightness.
• Eggs and baking powder lift the batter without making it dense.

Why Yogurt Is a Game-Changer

Using yogurt in baking isn’t just a health-conscious choice—it’s also strategic. The acidity in yogurt activates baking powder, giving you that soft rise every baker craves. Plus, its natural creaminess adds a smooth, velvety finish to each bite.

Ingredients for Moist Lemon Yogurt Loaf Cake

Gather your ingredients before you start. This helps streamline the process and ensures nothing is left out.

Dry Ingredients

Ingredient	Amount
All-purpose flour	2 cups
Baking powder	4 teaspoons
Salt	1/8 teaspoon

Wet Ingredients (Room Temperature)

Ingredient	Amount
Plain yogurt	1 cup
Large eggs	2
Unsalted butter (melted)	5 tablespoons
Vegetable/canola oil	1/4 cup
Lemon zest	2 tablespoons (from 2 lemons)
Fresh lemon juice	1/4 cup
Superfine/granulated sugar	1 1/4 cups
Vanilla extract	1/2 teaspoon
Lemon extract	1 1/2 teaspoons (or 1 tbsp zest)

Optional Lemon Glaze

Ingredient	Amount
Powdered sugar	1 cup (sifted)
Fresh lemon juice	3 to 3.5 teaspoons

Step-by-Step Instructions to Bake the Perfect Lemon Yogurt Loaf Cake

Preparation Steps

1. Preheat your oven to 350°F (or 325°F for convection).
2. Prepare the pan: Lightly grease and line an 8.5 x 4.5 x 2.75-inch loaf pan with parchment paper.

Mix the Dry Ingredients

• In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Whisk the Wet Ingredients

• In another bowl, combine yogurt, eggs, melted butter, oil, lemon zest, lemon juice, sugar, vanilla extract, and lemon extract.
• Whisk until the mixture is smooth and fully blended.

Combine and Create the Batter

• Gradually add the wet mixture to the dry ingredients.
• Stir gently until the batter is smooth and lump-free. Avoid overmixing.

Bake to Golden Perfection

1. Pour the batter into the prepared pan.
2. Smooth out the top.
3. Bake uncovered for 45 minutes.
4. Cover loosely with foil and bake another 20 minutes, or until a toothpick comes out clean.

Cooling, Glazing, and Slicing

Allow the Loaf to Set Properly

• Let the loaf cool in the pan for 10 minutes.
• Remove and transfer it to a wire rack.
• Cool completely for at least 3 hours before glazing.

Prepare the Lemon Glaze

• In a small bowl, whisk together the powdered sugar and lemon juice.
• Adjust the lemon juice for your preferred consistency.

Glaze and Serve

• Drizzle the glaze over the cooled loaf.
• Let it drip naturally down the sides.
• Slice with a sharp knife and enjoy!

Tips for the Best Moist Lemon Yogurt Loaf Cake

Avoid Dry Loaves with These Smart Moves

• Use room temperature ingredients to ensure even mixing.
• Don’t overmix or you’ll lose the light, tender texture.
• Cover with foil during the last 20 minutes to prevent burning.

Easy Ingredient Substitutions

• Swap lemon extract for more fresh zest.
• Use Greek yogurt for a denser, richer texture.
• Add poppy seeds or fresh blueberries for a fun twist.

Serving Suggestions for Any Time of Day

• Serve warm with tea or coffee.
• Top with fresh berries and whipped cream.
• Slice and toast lightly with a pat of butter.

Storage and Freezing Instructions

How to Keep It Fresh

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week to maintain moistness.

Freezing Tips

• Wrap the loaf tightly in plastic wrap and foil.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before enjoying.

Nutritional Breakdown (Per Slice)

Servings	Calories	Protein	Fat	Carbs	Sugar
10	~310	~5g	~15g	~38g	~25g

Frequently Asked Questions About Moist Lemon Yogurt Loaf Cake

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt adds a denser, creamier texture and works just as well in this recipe.

Why is my lemon loaf dry?

Most likely, it was overbaked. Keep a close eye and check for doneness starting at 60 minutes.

Can I make this cake in advance?

Definitely. It tastes even better the next day as the lemon flavor continues to develop.

What’s a good substitute for lemon extract?

Use extra lemon zest—about 1 tablespoon—to achieve a similar flavor.

Conclusion: Bake It, Glaze It, Love It

Now that you’ve seen how simple it is to whip up this moist lemon yogurt loaf cake, it’s your turn to make your kitchen smell amazing. With every bite bursting with citrusy goodness and wrapped in a tender crumb, this cake is bound to be a favorite. Whether it’s for a gathering, gifting, or just treating yourself, this lemon loaf has you covered.

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